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A white pot filled with a hearty beef stew, featuring chunks of meat, peas, carrots, and herbs, with a spoon resting inside.

Classic Beef Stew Recipe

Beef stew is one of those meals that feels like a big, warm hug on a plate. It’s perfect for family dinners, casual gatherings, or even just stocking up your freezer for busy nights. The best part? It’s even better the next day, so you can make it ahead and savor the leftovers. With its hearty mix of tender beef and flavorful veggies, this recipe is as comforting as it is practical.
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Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: Beef Stew
Servings: 8
Calories: 468kcal
Author: Mandy Applegate

Ingredients

  • 3 pounds beef cut in 1 ½-inch chunks
  • Salt and pepper
  • 4 strips of bacon chopped
  • 3-4 tablespoons olive oil
  • 1 cup yellow onion chopped
  • 2 cups celery chopped
  • 2 cups carrots peeled and cut ½ inch thick diagonally
  • 2 tablespoons minced garlic
  • 2 tablespoons tomato paste
  • ¼ cup brandy
  • ½ cup hearty red wine
  • 1 can diced tomatoes including the juices
  • 2 cups beef broth
  • 2 cups Yukon Gold potatoes peeled, 1-inch diced
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley to serve
US Customary - Metric

Video

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Instructions

  • Season the beef chunks generously with salt and pepper. In a large Dutch oven or heavy skillet, cook the chopped bacon over medium heat until crispy, about 4 to 5 minutes. Remove the bacon with a slotted spoon and set it aside on a plate lined with paper towels, keeping the rendered fat in the pot for added flavor.
    3 pounds beef, 4 strips of bacon, Salt and pepper
  • In the same pot, add 2 tablespoons of olive oil. Working in batches, sear the beef until browned on all sides, ensuring the pieces are not overcrowded. This process takes about 3–4 minutes per batch. Once browned, transfer the beef to a plate and set it aside.
    3-4 tablespoons olive oil
  • Add another tablespoon of olive oil to the pot if needed, then stir in the onions, celery, carrots, and garlic. Cook for about 7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
    1 cup yellow onion, 2 cups celery, 2 cups carrots, 2 tablespoons minced garlic
  • Stir in the tomato paste and cook for another 3–4 minutes, allowing it to deepen in color and add richness to the dish.
    2 tablespoons tomato paste
  • Pour in the brandy and red wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the liquid simmer for about 2 minutes to allow the alcohol to evaporate. Return the browned beef and bacon to the pot, then stir in the diced tomatoes (with their juices), beef broth, and diced potatoes. Bring the mixture to a gentle simmer, cover the pot, and reduce the heat to low. Let the stew cook for about 1 ½ hours, stirring occasionally, until the beef is tender and the flavors are well combined.
    ¼ cup brandy, ½ cup hearty red wine, 1 can diced tomatoes, 2 cups beef broth, 2 cups Yukon Gold potatoes
  • Stir in the frozen peas during the final 5 minutes of cooking, allowing them to heat through. Taste the stew and adjust the seasoning with additional salt and pepper as needed. Serve hot, garnished with freshly chopped parsley.
    1 cup frozen peas, 2 tablespoons fresh parsley

Notes

  • Use the right beef cut: Opt for chuck roast or stew beef; these cuts have the perfect balance of fat and marbling for slow cooking.
  • Don’t skip browning: Take your time searing the beef—it’s a key step for a flavorful stew.
  • Layer your flavors: Cooking the tomato paste with the vegetables enhances its depth and sweetness.
  • Deglazing is crucial: Don’t skip scraping up those browned bits—they’re packed with umami goodness.
  • Potatoes matter: Yukon Gold potatoes hold their shape best during long cooking, avoiding a mushy texture.
  • Add peas last: They only need a few minutes to cook, keeping their color vibrant and texture perfect.
  • Taste as you go: Season gradually and adjust at the end to suit your preferences.

Nutrition

Calories: 468kcal | Carbohydrates: 23g | Protein: 44g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 420mg | Potassium: 1371mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6145IU | Vitamin C: 26mg | Calcium: 95mg | Iron: 5mg
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